Lemon mousse

Name: Lemon mousse
Yield: 10 servings
Cuisine: Boil
Ingredients: 6.00 eggs; 4.00 eggs just the yolks; 125.00 g castor sugar; 5.00 lemon juice only; 2.00 lemons zest only; 15.00 ml Sheridans gelatine; 600.00 ml cream

10 servings

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By Food24 November 03 2009

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Ingredients (7)

6.00	eggs
4.00	eggs — just the yolks
125.00 g	castor sugar
5.00	lemon — juice only
2.00	lemons — zest only
15.00 ml	Sheridans gelatine
600.00 ml	cream

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Method:

Beat eggs, egg yolks, sugar, lemon juice and peel together in a bowl. Place over a saucepan of boiling water and whisk until mixture thickens and comes away from sides (ribbon stage).
Meanwhile, soak gelatine in cold water until soft, and whisk into thickened egg mixture. Remove mixture from saucepan of boiling water and whisk until cold. Refrigerate until chilled but not yet set.
Whip cream until soft peaks form and fold gently into egg mixture.
Pour mixture into 10 dariole moulds or individual ramekins, tap bases gently on a table to release air bubbles, and refrigerate until set.